Crispy Caribbean Yucca Cakes with Garlic-Lime Mojo Recipe
Introduction
Crispy Caribbean Yucca Cakes with Garlic-Lime Mojo offer a delightful blend of crunchy texture and zesty, fragrant flavors. This vibrant dish makes a perfect appetizer or side, showcasing the versatility of yucca with a bright, tangy sauce that complements every bite.
Ingredients
- 2 pounds fresh yuca cassava – peeled, chopped into chunks, and core removed
- 2 cloves garlic – minced
- 1 small red onion – finely chopped
- 1/4 cup chopped fresh cilantro
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1 egg – beaten
- 1/4 cup all-purpose flour – plus more if needed for binding
- Vegetable oil – for shallow frying
For the Garlic-Lime Mojo:
- 3 tablespoons olive oil
- 4 garlic cloves – finely minced
- Juice of 1 lime
- 1 tablespoon white vinegar
- 1/4 teaspoon cumin
- Salt to taste
Instructions
- Step 1: Add yuca chunks to a large pot of salted water and boil for about 20 minutes or until fork-tender. Drain well and remove any tough fibrous core remaining.
- Step 2: Transfer the warm yuca to a mixing bowl and mash it until smooth with a bit of texture.
- Step 3: Stir in minced garlic, finely chopped red onion, chopped cilantro, salt, black pepper, smoked paprika, beaten egg, and 1/4 cup flour. Mix well until combined. If the mixture feels too wet, add flour a tablespoon at a time until it holds together well enough to shape.
- Step 4: Divide the mixture into 6 equal portions and form each into a thick, round cake.
- Step 5: Heat vegetable oil in a skillet over medium heat. Fry the cakes for 3–4 minutes on each side until golden brown and crispy. Remove and drain on paper towels.
- Step 6: For the mojo, warm olive oil in a small saucepan. Add minced garlic and sauté briefly until fragrant but not browned. Remove from heat, then stir in lime juice, white vinegar, cumin, and salt.
- Step 7: Drizzle the garlic-lime mojo over the yucca cakes just before serving, or serve it on the side as a dipping sauce.
Tips & Variations
- Use tapioca flour instead of all-purpose flour for a gluten-free version of the yucca cakes.
- Add finely diced chili or hot sauce to the cake mixture if you like a spicy kick.
- These cakes pair beautifully with fresh avocado salad or a fruity mango salsa to balance their richness.
- If the mixture is too sticky, chilling it for 15–20 minutes before shaping helps make handling easier.
Storage
Store leftover yucca cakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat to retain crispiness or warm gently in the oven. Avoid microwaving if you want to keep the cakes crispy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen yucca instead of fresh?
Yes, frozen yucca works well—just thaw completely and drain any excess moisture before boiling and mashing.
What can I substitute for the garlic-lime mojo if I don’t have all the ingredients?
You can use a simple garlic and lime vinaigrette or a squeeze of fresh lime juice with minced garlic mixed into olive oil as an easy alternative.
PrintCrispy Caribbean Yucca Cakes with Garlic-Lime Mojo Recipe
These Crispy Caribbean Yucca Cakes with Garlic-Lime Mojo are a delicious and flavorful dish featuring mashed yuca mixed with aromatic herbs and spices, then pan-fried to golden perfection. Served with a zesty garlic-lime mojo sauce, these cakes offer a perfect balance of crispy texture and tangy, fragrant flavor—a wonderful appetizer or side inspired by Caribbean cuisine.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 yucca cakes 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Caribbean
Ingredients
Yucca Cakes
- 2 pounds fresh yuca cassava – peeled, chopped into chunks, and core removed
- 2 cloves garlic – minced
- 1 small red onion – finely chopped
- 1/4 cup chopped fresh cilantro
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1 egg – beaten
- 1/4 cup all-purpose flour – plus more if needed for binding
- Vegetable oil – for shallow frying
Garlic-Lime Mojo
- 3 tablespoons olive oil
- 4 garlic cloves – finely minced
- Juice of 1 lime
- 1 tablespoon white vinegar
- 1/4 teaspoon cumin
- Salt to taste
Instructions
- Boil the Yuca: Add yuca chunks to a large pot of salted water and boil for about 20 minutes or until fork-tender. Drain and remove any remaining tough fibrous core from the yuca chunks.
- Mash It: Transfer the boiled yuca to a mixing bowl while still warm and mash it until smooth but retaining a bit of texture.
- Mix the Cake Base: Add the minced garlic, finely chopped red onion, chopped cilantro, salt, black pepper, smoked paprika, beaten egg, and 1/4 cup flour to the mashed yuca. Mix well until evenly combined. If the mixture feels too wet, gradually add more flour, a tablespoon at a time, until it is firm enough to shape.
- Form the Cakes: Divide the mixture into 6 equal portions and form each into a thick, round cake shape.
- Fry: Heat vegetable oil in a skillet over medium heat. Fry the yucca cakes for 3 to 4 minutes per side or until they turn golden brown and crisp.
- Make the Mojo: In a small saucepan, heat olive oil and add minced garlic. Sauté gently until fragrant but do not let it brown. Remove from heat and stir in lime juice, white vinegar, cumin, and salt to taste.
- Serve: Drizzle the garlic-lime mojo over the fried yucca cakes just before serving or serve the mojo on the side as a dipping sauce.
Notes
- If the yucca mixture is too soft to form cakes, add more flour gradually until it holds shape well.
- Be careful not to overcook the garlic in the mojo to prevent bitterness.
- For added flavor, you can mix some finely chopped fresh chili into the cake base or mojo sauce.
- These cakes pair well with avocado salad, spicy mango salsa, or grilled meats for a complete Caribbean-inspired meal.
- Use a non-stick skillet or well-seasoned pan to prevent sticking during frying.
Keywords: yucca cakes, cassava recipe, Caribbean appetizer, garlic-lime mojo, fried yucca, crispy yucca cakes, tropical recipes
